The drink invented in the mid-1980s at Chun Shul Tang teahouse in Taichung, Taiwan, is today internationally popular, but has only recently arrived in Central America. Once they realized the business potential, the Guatemalan pioneers returned to Taiwan to learn how to make bubble tea in the original way, and now sell their extensive range of blends from kiosks in shopping malls in Guatemala City. The menu includes authentic Taiwanese bubble tea, smoothies, and milkshakes based on black, green, and dark teas, all 100% natural.

Specialties include te verde matcha cremoso, green applecream, green dragon, jasmine green, and lychee green all sweetened with brown sugar. Customers can choose the type of tea, the flavor of the bubbles added to the tea, the sugar level, and type of milk (whole, skimmed or lactose free).